Happy Monday my blogland  friends.

I’m currently in the hot spot of the nation, Arizona, closing my parents house…my mom passed away a year ago and my dad passed one year later.  In any event, not fun stuff, but the home sold with little effort, which is a good thing.

As a result, I’m passing along a very simple, delicious recipe that I’ve had in my files for years. (I believe I got it from Carla and she got it from a cooking class she took one summer).  It’s very yummy and very easy, and I thought you might enjoy serving it to your family and/or friends one of these summer evenings.   It’s great with some warm,  crusty bread and butter and a simple green salad with a Dijon vinaigrette.  I like to pour a glass of Sauvignon Blanc from the Marlborough region of Australia…Kim Crawford is a favorite.  Enjoy!

Image via Heirloom Philisophy

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I’ll be back Wednesday with a fun post on toile.  I look forward to chatting with you then.

Ingredients

• 1 tablespoon summer savory
• 3 tablespoons butter, room temperature
• 8 sundried tomatoes (I used roasted grape tomatoes, cut in half)
• 1 lb. Italian sausage (I used ½ spicy, ½ regular)
• 2 garlic cloves, minced
• 1 cup chicken broth
• ¾ lb. fettuccine, or any other pasta you like
• Parmesan cheese

Preparation Instructions

Cream butter and beat in savory, cover and refrigerate overnight (I didn’t do this step).  Remove sausage from casings and brown in a large skillet until cooked through, add garlic and cook 1 minute longer.  Add chicken broth and tomatoes.  Bring to a simmer and add the savory butter (or savory and butter).  Simmer another 10 minutes and serve over cooked pasta.  Top with freshly grated Parmesan cheese.

Serves 4-6

Stay cool this week and celebrate each of the last days of summer!